Thanksgiving Side Dishes From Food Storage Class Notes and Recipes (2024)

Chef Tess' Cranberry Carrot Cake

With Lemon Cream Sauce

2 cups (5.5 oz) Honeyville Dehydrated Carrots

1 cup (4.45 oz) Honeyville Dried Cranberries

2 cups boiling water

½ cup (1.65 oz) Honeyville whole egg powder

1 cup (6.8 oz) sugar

1 cup (3 oz) Honeyville Powdered Butter

2 tsp vanilla bean paste or double strength vanilla

1 tsp rum extract

1 cup cool water

2 cups (9 oz) cake flour

1T Chef Tess Bakeresse Wise Woman of the East Spice Blend

2 tsp baking soda

1 tsp real salt

Directions: Preheat oven to 350 degrees. In a quart size bowl, combine carrots, cranberries and boilingwater. Allow to hydrate 20 minutes. Pulse in a food processor a few times to break up the berries andcarrots if desired. In a medium sized separate bowl, combine the egg powder, sugar, butter powder,vanilla and rum flavor with the water. Whisk until smooth. Combine the flour, cinnamon, baking sodaand salt in a separate bowl. Add the carrot mixture to the egg mixture and stir well. Add the flourmixture to the carrot-egg mixture and stir by hand 100 turns. Pour into two greased 9 inch cake pansand bake 30-35 minutes, until a toothpick inserted into the cake comes out clean. (9 by 13 inch oblongcake pan takes 40-45 minutes). Solar oven about 1 hour.

Lemon Cream Sauce

3T Honeyville Lemonade powder

1T Honeyville butter powder

¼ cup Honeyville sour cream powder

3T Ultra gel

In a bowl with a two cup capacity, combine the lemon sauce ingredients. Slowly add 1 cup of warm

water while whisking ingredients. Whisk until creamy smooth (about 2 minutes).

Chef Tess Berry Farm Buttermilk Biscuits

2 c. Honeyville All Purpose Flour

2 Tbsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 c. + 2 tbsp. buttermilk (Or 1 cup prepared dry milk plus 2T vinegar in a cup for 10 minutes to curdle slightly)

1/2 c. Olive Oil

Directions:

1. Preheat oven to 500 degrees Fahrenheit . Do it! That high temperature is amazing for biscuits.

2. Mix flour, baking powder and salt into a mixing bowl.

3. Add soda to buttermilk, then add to flour mixture.

4. Blend thoroughly, just until moist. Do not overmix!

5. Place dough on floured surface and sprinkle with additional flour. Do not over- work dough. Roll out 1/2 inch thick; cut with a 2 inchbiscuit cutter. Dip biscuits in Olive oil to cover all sides. Place immediately on oiled baking sheet with all biscuits touching. I use a bakingstoneware pan that I preheat in the oven while I mix the biscuits. I just like how it works.

Bake at 500 degrees for 8-10 minutes or until browned.

Tess' Homemade Stove-cook Stuffing

6 cups cubed bread (make sure the pieces are pretty small, 'cause stove top is...)

1 tablespoon dry parsley flakes

1T chicken bouillon (I like the no MSG or low sodium variety)

1/4 cup Honeyville dehydrated green onion

1/2 cup Honeyville dehydrated celery (freeze dried is even better)

1 T Chef Tess All Purpose Seasoning

2 tsp garlic powder

2 tsp ground pepper

Directions:

Preheat oven to 350 degrees.

Bake bread 8 to 10 minutes on a sheet pan--It may take longer depending on the size of the cubes of bread (it should be dry!). Inlarge bowl toss bread with remaining ingredients till evenly coated.Store in a air tight container. Will keep for 1 to 4 months or 12 months frozen. Cook just like you would for the prepackagedmix.

To prepare:

for 4, (1/2 cup servings)

Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

Full batch for 7 cups stuffing total,

Combine 1 and 1/2 cups water and 1/3 cup butter.

Microwave 3-5 minutes, or stove top added to boiling water/butter.

Chef Tess' Rice-y-roni

I keep the rice and noodles in sandwich size ziplock bags):

1 cup long grain rice

1/2 cup fideo noodles (or angel hair spaghetti, broken small)

Seasoning(in a "snack bag separate from the rice/noodle, but in the same zip lock bag):

1T bullion (low sodium no MSG)

2 tsp Chef Tess All Purpose Seasoning

At service you need:

2T butter or oil

2 cups water (or broth if you didn't use bullion)

*optional may add 1 cup cubed chicken, pork or beef

Preparations: In a 1 quart covered pan (one with a cover) brown the rice and noodles in the oil until noodles are a nice deep brown, but not

burned. Add the water and contents of the seasoning bag. Bring to a boil then cover and reduce heat to low for 20-25 minutes.

Chef Tess' Cranberry Mixed Berry sauce

2 cups Honeyville dried cranberries

1 cup Honeyville dried cherries

½ cup Honeyville freeze dried raspberries

2T ultra gel

2T Honeyville lemonade powder

1T dehydrated orange zest (or 2T fresh orange zest)

¼ tsp Chef Tess Wise Woman of the East Spice Blend

3 cups water

Simmer all ingredients over medium high heat, stirring occasionally 7-10 minutes until berries absorb water and sauce becomes slightly thick.Turn off heat and allow to sit 10 minutes more. Transfer sauce to a dish an put in the fridge. Allow to set 3-4 hours or overnight. Serve wellchilled.

Chef Tess Basic Gravy Mix

½ cup all purpose flour OR ¼ cup cornstarch or ultra gel. 3T beef or chicken stock granules, MSG free (optional...you canprepare with real stock)2T onion powder1T garlic powder (not granules or it will be too strong)1/2 tsp ground celery seed1/2 tspblack pepper1 tsp ground thyme1 bay leaf

Mix Directions: Place all ingredients in a half pint seal able jar. Repeat as needed however many mixes you want to make.

Please note, this mix makes 8 cups of gravy. To prepare:Whisk mix with 2 cups milk or water (broth or stock if you omit thebullion), when smooth add 6 more cups of milk, water or stock. Simmer over medium heat stir occasionally 10-15minutes.Smaller batches? 1/4 cup mix yields 2 cups gravy. Divide between 4 snack size baggies and provide 1 bay leaf per bag.

Chef Tess Cream of Mushroom Soup Replacement

1/4 c flour (or gluten free: 2 T cornstarch or Ultra Gel) 1T chicken bullion granules (also available in low sodium and MSGfree variety) 1T dry onion flakes 1 bay leaf 1 tsp Chef Tess All purpose seasoning 1/3 cup instant dry milk (optional)

For cream of mushroom, add 2T crushed.freeze dried mushroom

To prepare: Combine mix with 2 c milk OR sodium free broth whisking over medium heat. Heat until thick, about 10-15minutes. For an extra rich creamy base, add 1/4 c cream cheese at the end of cooking. Use one mix to replace one can of soup.You may cook several batches at once and then freeze them in 2 c measurements to replace a can of soup in most recipes. Coolwell. If you use pint size freezer bags, they are perfect. Lay them flat when you freeze them and then they can stack very nicely.They will "curdle" a little when defrosted, but once boiled will return to that creamy.

Chef Tess' Instant Cheesy Broccoli Rice

2 Cups instant rice

1 cup Honeyville Broccoli Cheese Soup Mix

1/2 cup Honeyville cheese sauce mix

2 tsp onion powder

¼ tsp black pepper

Combine dry ingredients. Bring 4 cups water to a boil in a half gallon pan with a tightly fitting lid. AddThe dry ingredients and whisk well. Stir about 2 minutes, returning to a boil. Cover. Turn off heat. Allow tosit 10 minutes.